Kegging and Conditioning:

Additional Notes:

Another batch into the solera system, comprised of a 5-gallon carboy, a 5-liter barrel, and a shelf full of 1-gallon glass jugs.

8/24/16: I've since learned that my high IBUs on this beer probably killed off any shot at serious lactic acid production. But it does have a gentle tartness that is nice. A few bottles have had a really nice brett character, but not all. In future batches (after batch 3) I will focus on zero IBU beers. I may also start putting unfermented wort in the 5-gallon carboy.

9/10/16: This is coming in nicely sour. Apparently I've built up a bacteria culture that is pretty hop-tolerant. That's good news; I'll have more flexibility in base beers going forward with the solera. I'm also gradually reducing the time these beers spend in oak.